Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium) 1 (10 1/2 ounce) can Campbell's® Condensed Beef Broth 1/2 cup Burgundy wine or other dry red wine or water 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon garlic powder 1 (14 1/2 ounce) can diced tomatoes with Italian herbs 3 large carrots, cut into 1-inch pieces 2 pounds beef for stew, cut into 1-inch pieces 2 (16 ounce) cans white kidney beans (cannellini), rinsed and drained

Instructions Jump to Ingredients ↑

  1. Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.


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